This week we are moving a little ahead in time: to the 16th century, the renaissance. (I will nevertheless add this video to the medieval recipe playlist, please bear with me for that inaccuracy.) The artichokes, after a recipe by Bartolomeo Scappi (c. 1500 – 13 April 1577), personal chef of the popes Pius IV and Pius V, are first boiled, then fried. Scappi offers several other options for cooking artichokes, mainly involving to boil them and then stuff them with minced veal. I found this simple one more appealing.
The original text proposes, in addition to frying the artichoke halves in fat, to douse them with lard before serving. I didn’t deem this necessary and in fact prefer to drizzle them with lemon juice, but go ahead with lard, if you like.
Make sure to use the small, purple variety of artichokes, not globe artichokes.
You need: purple artichokes, lemon, and olive oil.
You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), "From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is "Cooking on the Move: 100 Recipes for Mobile Kitchens". And if you like, visit my website at [ Ссылка ].
Music license: Renaissance by Audionautix
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music provided by FreeMusic109 [ Ссылка ]
#food #history #renaissance #artichokes
